A Twist on a Classic Margarita

White sangrias are extraordinarily versatile -- essentially, you just need wine, liquor, fruit, and fizz. But the secret to success is allowing the liquid and fruits to meld for a while before serving (unless the fruit is especially soft). Try seasonal fruits, cava in place of wine, or citrus vodka as a substitute for the traditional brandy. Sangria is not rehab for an undrinkable wine, so always use a decent bottle to anchor your recipe. Try a bold, aromatic torrontes, chenin blanc, or pinot grigio.

WHITE PEACH CAVA SANGRIA
1 bottle cava (or prosecco)
1/4 cup orange liqueur (e.g., Cointreau, Grand Marnier)
1 lemon, juiced
3 medium white peaches, cut into 1/2-inch pieces

Combine lemon juice, liqueur, and peaches. Pour in sparkling wine, stir once gently to combine, and serve immediately in goblets over ice. Serves 6.

STONE FRUIT SANGRIA WITH VODKA
1 bottle dry white wine
1/4 cup vodka
1/4 cup ginger simple syrup
1 cup pitted Bing or Rainier cherries
2 medium nectarines, sliced into wedges
Sparkling mineral water

Combine simple syrup, vodka, and fruit, and let rest for several hours. Add chilled wine, stir, and pour into goblets over ice. Top each glass with a splash of sparkling mineral water. Serves 6.